Just used my Amaze n smoker...

lowandslow

Cold smoked some cheese for the first time. (Cheddar, Jarlsberg, Mozz, Gruyere, Fontina and Gouda... Threw on a pancetta as well for kicks...

I smoke the cheese for a little over 3 hours.  Too much smoke or too little.  I see so many different recommendations for 1-6 hours of smoke.   I was planning on pulling the mozz off earlier, but it started to rain and became too lazy...

Also, for packaging, I wrapped in parchment paper and ziplock bag... Is that good enough?  (Don't have a vacuum sealer)

Also, do you think the cheese would be mellow enough by Xmas?

Durangler

FWIW - I've smoked cheese from 1 to 2 hours. IMHO 2 hours was almost too much if you want to taste it within 4 weeks. The longer you smoke, the longer it needs to mellow. 

ZipLock bags work as long as you suck all the air out. 

I just ate vacuum sealed cheese from last December. Zero mold. It was extraordinary. 

Invest in a vacuum sealer for other food storing as well. It's worth the investment if you have a freezer.  

But don't freeze the cheese.